In one of my Mother’s Day columns, I
did a polling of several moms of different ages, and what they would like to do
on Mothers’ Day. Each had a different and favorite way of spending their day.
All were in agreement that they loved being “Queen for a Day”.
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| Who doesn't love flowers on Mother's Day |
I have spent
Mother’s Day so many ways, but in recent years, my favorite is to stay at home
and have dinner prepared by my family. When I say prepared, that includes
shopping for the meal, cooking, and clean-up. My sons actually have had fun doing it
together, and I’m always impressed when they remember candles and flowers, the
pretty touches I love; plus I chuckle at their antics and camaraderie as they make great memories for me.
If you choose to honor that special someone in a like way, suggest she relax on the couch with a cup of
tea or a glass of wine, and a good book she has wanted to read; or give her the
remote and put in a good movie she has wanted to see.
*****
Risotto is
very creamy rice, and here is paired with shrimp and peas and flavored mildly
so that you enjoy the shrimp.
A special dish for all to enjoy.
Suggested
menu
Salad of greens & tomatoes with
a Dijon dressing
Fresh strawberries dipped in
chocolate
Shrimp &
Pea Risotto Serves 4-6
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, chopped/minced
2 cups Arborio rice - No
substitutions
1 cup white wine (suggest chardonnay
or sauvignon Blanc)
generous pinch saffron threads (ok
to omit or substitute 1/4 teaspoon turmeric).
3 cans (14.5 oz. can) chicken broth
(heat chicken broth short of boiling, than simmer.
Salt and fresh ground black pepper
to taste
4 tablespoons grated parmesan cheese
2 pounds large shrimp, cleaned and
deveined (ok to use pre-cooked)
1 bag frozen baby peas
Cooking process
is all done at medium heat or slightly less
In a separate
pan heat chicken broth.
In a large
saucepan, soften onions in 2 tablespoons olive oil, about 3 minutes
Add the rice and
stir to coat the grains. Let cook about 3 minutes, stirring frequently.
Stir in wine and
saffron.
The process of
adding the chicken stock will be a ladle at a time, ½ cup, (just till rice is
covered), all the while stirring while it gets creamy, and is absorbed. This
will take about 20 minutes. Keep adding the broth slowly. The bottom of the pan
should be clean.
Add salt & pepper
to your taste.
Add shrimp and
peas and cook for 5- 8 minutes till hot.
Add
the 2 tablespoons of butter and parmesan cheese, stir to mix.
A Family-Favorite Recipe is Shared
Dear Pat,
I found this
recipe about 4 years ago in a women’s magazine, can't remember which, but I
have been making it ever since and my whole family loves it. I'm always getting
requests for the recipe, so now I have it on my computer so I have a quick
copy, of which I am forwarding to you. The recipe caught my eye because of the
ground walnut layer in the bottom of the pie. When you take a bite you get the
buttery walnuts with the apples. This is now a family favorite, always making
two, because if I don't I might not get a piece. One time when my daughter
Missy was making it she accidentally put in an extra tablespoon of butter in
the walnut mixture. It was so good that I do it every time now. Sue M. of Pelham, NH
Apple
Walnut Pie
Makes a 9 inch
pie
pastry for 2
crust pie; your own recipe or pre-made
For bottom:
Pie
filling:
¾ Cup ground
walnuts
5 -6 cups peeled, sliced apples
2 tablespoons brown
sugar
¾ cup sugar
2 tablespoons beaten
egg
2 tablespoons
flour
1 tablespoon milk
1 teaspoon cinnamon
2-3 tablespoons
soft butter
¼ teaspoon nutmeg
¼ teaspoon vanilla
extract
¼ teaspoon salt
lemon juice to
sprinkle
In a bowl
combine the walnuts, brown sugar, egg, milk, and butter, vanilla and lemon
juice. Spread mixture on the bottom
pastry and smooth evenly.
In a large
bowl, toss apples with lemon juice.
Combine sugar,
flour, cinnamon, nutmeg and salt; add apples and toss to mix; place over nut
mixture and dot with butter.
Place top
crust over the apples.
Bake at 375
degrees for 50 – 60 minutes until golden brown.
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| A Gift for my Pitcher Collection from Lisa at Picaya in Telluride, CO Handmade and painted from her Mother's Gallery |
